EVALUATING CARROT AS A FUNCTIONAL FOOD

Authors : Muharrem ERGUN, Zahide SÜSLÜOĞLU

Pages : 113-119

Doi:10.23884/mejs.2018.4.2.07

View : 11 | Download : 9

Publication Date : 2018-12-27

Article Type : Review Paper

Abstract :Consumers have already tended to choose natural plant crops over processed plant produces, like carrot insert ignore into journalissuearticles values(Daucus corota L.); which is one the very nitrous horticultural crops enjoyed by all ages. Although carrot is rich in fiber and minerals, it is primarily cherished for high beta-carotene content. Moreover, the root contains some other bioactive compounds including other forms of carotenoids, phenolic compounds, vitamin C and polyactylenes. Carotenoid especially beta-carotenes is known for supplying vitamin A and a strong antioxidant activity. Phenolic compounds present in carrots such as chloregenic acids have also antioxidant activities as well. Carrots contain considerable quantity of ascorbic acid which possesses an antioxidant activity and also takes a part some in biological processes. Carrot roots have polyacetylenes, once viewed as toxicants due to being potent skin sensitizers and irritants, which are neurotoxic at high concentrations, more recently they have been considered bioactive compounds. The phytochemical compounds present in carrots may be used as complementary medicine for the prevention and treatment of a number of diseases and disorders. This review explores some major phytochemicals and their pharmacological features present in carrot roots.
Keywords : Apiaceae, medicinal plant, Vitamin C, beta carotene